This fabulous Fruit Crumble with Variations will be favourite with all the family. Choose from Original, Oaty, Ginger or Crispy Lemon crumble to go with your fruit. Served with real custard a good crumble is a wonderful thing. A Dairy Book of Home Cookery recipe.
Recipe taken from The Dairy Book Of Home Cookery | 2012 edition
#recipes #puddings
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Wow, I’m glad it’s a bank holiday! It’s been super-busy during the last couple of weeks, kicking off the books that will go on sale next year.
Each book requires meticulous planning to ensure that everyone shares the same vision and plays their part at the right time to fit in with the rest of the team. I need to ensure that recipes are ready for the editor and the testers and then I need to ensure that recipes are tested and edited before photography commences.
Food photography is a very expensive business as there are high studio costs as well as the cost of the photographer, food stylist, props stylist and prop hire, and so you don’t want to be shooting a recipe that doesn’t work properly!
I begin the whole process with a synopsis of the book, and then I create a schedule for the year, which shows everyone’s responsibilities, this is followed by written a brief for each member of the team.
It’s like a huge jigsaw puzzle,
which is why I am relishing
the extra day off this weekend!
This is my favourite gingerbread recipe. We like to use quirky cookie cutters, such as pigs and sheep and decorate with icing and other bits and bobs from the baking basket.
They taste really treacly, quite different from a shop-bought gingerbread man, but that’s one of the reasons they’re a family favourite.
Gingerbread AnimalsMakes 26
Preparation 25 mins
Cooking 15 mins Per portion 268 kcals, 11g fat (6.6g saturated)
Suitable for freezing
Suitable for vegetarians
110g (4oz) plain flour
50g (2oz) soft brown sugar
1 tsp ground ginger
50g (2oz) butter
1 tbsp milk
2 tbsp black treacle
Currants to decorate
1 Place flour, sugar and ginger in a bowl and mix together. Make a well in centre of dry ingredients.
2 Put butter, milk and treacle into a small saucepan and heat gently until butter has melted. Remove from heat and cool for 2–3 minutes.
3 Pour butter mixture into dry ingredients and mix with a wooden spoon to a soft ball.
4 Leave mixture to cool until firm to touch.
5 Roll out on a floured work surface until 0.5cm (¼in) thick. Cut out with a gingerbread man cutter. We use any animals cutters that the children choose and then decorate with icing (made with icing sugar and a couple of drops of water) and cake decorations.
6 Transfer to a greased baking sheet using a palette knife or fish slice. Allow room for them to spread.
7 Decorate with currants for eyes, nose and buttons.
8 Bake at 180°C (350°F) Mark 4 for 10–15 minutes.
9 Leave to cool for 3 minutes. Transfer to a wire cooling rack and leave until cold.
Can you guess where this recipe is from?
Yes, of course, it’s one of those family classics from the Dairy Book of Home Cookery.
Our family could not survive without this book!
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I’m sure the Queen is an avid reader of the Dairy Diary blog, so I’ll take the opportunity to say happy birthday Your Highness.
I am sure she will be dining on something delectable today. For us mere mortals, why not try this AMAZING Queen of Puddings recipe?
It’s from the Dairy Book of Home Cookery – our bestselling cookbook of all time – which is available to buy online. The book is crammed full of classic recipes; more than 900 of them, and it an essential is everyone’s kitchen.
If you sign up to our newsletter before 30 April, you could win a copy!
Simply click here and enter your details. Good luck!
Serves 4
Preparation 25 mins plus standing
Cooking 1¼ hrs
Per portion 358 kcals, 11g fat (5.3g saturated)
110g (4oz) white breadcrumbs
25g (1oz) caster sugar
Grated rind of 1 lemon
450ml (¾ pint) milk
25g (1oz) butter
3 egg yolks
2 tbsp raspberry jam
Warmed Meringue Topping made with 2 egg whites (see below)
1 Put breadcrumbs, sugar and rind into a basin. Toss lightly together to mix
2 Pour milk into a saucepan. Add butter and heat gently until butter melts.
3 Pour on to breadcrumb mixture. Stir well and leave to stand for 30 minutes.
4 Beat in egg yolks.
5 Pour in to a 900ml (1½ pint) greased ovenproof dish.
6 Bake at 170°C (325°F) Mark 3 for 30 minutes or until firm and set.
7 Remove from oven and spread with jam.
8 Cover with whirls of meringue.
9 Return to oven and bake for a further 30–40 minutes or until meringue is pale gold.
Meringue Topping
Preparation 15 mins
2 egg whites
75g (3oz) caster sugar
1 tbsp granulated sugar (optional)
1 Put egg whites into a clean, dry bowl. Beat until stiff and peaky.
2 Gently fold in caster sugar with a large metal spoon.
#thedairydiary
#competition
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Have you heard of Stir-Up Sunday? I think this is such as lovely idea.
It dates back centuries and was encouraged by The Church in its Common Book of Prayer.
It’s not a tradition that I
experienced growing up,
but it’s certainly one that I
would like to start with
my children.
Traditionally, on Stir-Up Sunday families gather together in the kitchen to create their Christmas pudding. Everyone should get a turn to mix, and the opportunity to make a wish. Some put coins in their pudding and it is believed that finding a coin brings wealth, health, happiness for the coming year. We could all do with some of that!
Christmas pudding is usually a mixture of dried fruit, nuts, alcohol and breadcrumbs though early versions, originally known as Christmas porridge, incorporated beef, mutton and wine. Yuk! In 1664, Cromwell, in typical-style, banned it as a lewd, sacrilegious custom. In 1714, George I reintroduced it, thankfully without the meat.
This Sunday is Stir-Up Sunday,
so why not gather in the
kitchen and make a
Christmas pudding with your family?
Here’s the recipe we will be
following from the legendary
Dairy Book of Home Cookery.
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The Dairy Book of Home Cookery has been reprinted and is available to buy now
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Makes 2;
Each pudding serves 8
Preparation 40 mins Cooking 6 hours plus 2 hours before serving
Per portion 452 kcals, 20g fat (7.8g saturated)
Suitable for freezing
110g (4oz) plain flour
½ tsp mixed spice
¼ tsp ground nutmeg
225g (8oz) breadcrumbs
200g (7oz) shredded suet
225g (8oz) dark soft brown sugar
350g (12oz) raisins
350g (12oz) sultanas
50g (2oz) chopped mixed peel
50g (2oz) walnut halves or blanched almonds, chopped
Grated rind of 1 small orange
4 eggs, beaten
50ml (2fl oz) brandy or dry sherry
½ tsp almond essence
150ml (¼ pint) milk
1 Sift flour, spice and nutmeg into a bowl. Add breadcrumbs, suet, sugar, dried fruit, peel, nuts and rind and mix thoroughly.
2 Combine with eggs, brandy or sherry, almond essence and milk. Mix well.
3 Divide between two greased and base-lined 1.25 litre (2 pint) pudding basins. Cover with buttered greaseproof paper or foil. Pleat once to allow pudding to rise. Secure with string, using extra for a handle.
4 Place in a steamer over a saucepan of boiling water and cover. Alternatively, place on a metal trivet in a large saucepan and add boiling water to come halfway up the sides of basin. Add pudding and cover.
5 Steam for 5-6 hours, replenishing water. Remove from steamer, and leave until cold. Cover with foil. Store in a cool place.
6 To serve, steam for 2 hours or replace foil with cling film (puncture film) and microwave on medium-high for 6-8 minutes (depending on wattage).
Recipe taken from The Dairy Book of Home Cookery
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Are you free Thursday, Friday or Saturday this week? Then come along to see us at Woman’s Weekly Live in Event City (next to the Trafford Centre in Manchester).
We will have a stand to show off all our brand new books, and we will be offering some VERY special show offers.
Woman’s Weekly Live is the must-go-to event of 2013.
There really is a huge amount on offer – you can choose to get creative at one of the craft and knitting workshops, relax and enjoy the fashion area, learn how to write and publish your own fiction, get some great gardening ideas, see the latest health and beauty tips, plus so much more.
We’ve been very busy during the past couple of weeks organising designs, ordering supplies including our show special Dairy Diary polo shirts! You won’t be able to miss us in our bespoke purple attire. We have never had a uniform before!
We will even be offering
refreshing chilled lemonade
to quench your thirst after
all that shopping and creating.
We hope to see you there!
If you can’t make it, then
perhaps you can have a go
at making your own lemonade.
This recipe comes from
the 2014 Dairy Diary –
on sale now!!
Summary : Woman’s Weekly Live 2013. Visit the Dairy Diary stand for some very special offers on the Dairy Diary 2014, Clever One Pot cookbook and Dairy Book of Home Cookery. Plus help yourself to a refreshing lemonade.
Dairy Diary Chat 